9-Green Your Cooking and Kitchen

Processed Foods: The Good, the Bad and When to Break the Rules

If there’s a reliable dietary culprit, “processed food” would be it. In fact, “processed foods” has become practically synonymous with bad-for-you food. However, most of the foods we eat are “processed,” subjected to some kind of “process” from simple cooking, grinding and fermenting to complex hydrogenating, modifying and refining. So in a practical sense, how do we implement the experts’ advice to eliminate processed foods? Instead of an either/or definition, I use the far more helpful “Tree to Test Tube Continuum” to sort out good from bad and when it’s OK to break the rules.

Autumn Eating: Wilted Salad Recipe with Cool Weather Mizuna

A perfect salad to accommodate autumn’s in-between weather and use up the last of summer’s goodies with some of the cooler weather crops now coming in. Find out about mizuna, stir-frying monster cucumbers and how to wilt a salad.

Satisfy Your Primordial Harvest Instinct

I’ve discovered a long-dormant instinct that derives immense satisfaction from even the smallest autumn harvest activity. Why not indulge your harvest instinct? It’s cheap and can even save money. Find lots of ideas for tapping into this kind of completely illogical joy.

Bits & Pieces Cooking: An Evening with Eugenia Bone

What un-bored home cooks know that bored cooks don’t, is that some of the best flavor in the kitchen comes from leftover bits and pieces, the kind that most people would pitch. Discover some ideas for “bits & pieces” cooking.

Nurture Your Vegetables . . . So They Can Nurture You

We hear a lot about how vegetables nurture us. But did you know that it works the other way, too? Nurture vegetables and they can do a better job of nurturing and nourishing us.

The Cabbage Core Challenge

We want to eat more vegetables, but what if they are pretty awful tasting? Four easy tricks take the nasty taste from the harsher tasting vegetables.